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  • Cooking Criteria

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    anon_794869624
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    The document outlines two sets of criteria for evaluating cooking/main dishes with percentages allocated to various factors. Criteria A evaluates dishes for nutritive value (30%), originality (15%), palatability (25%), availability of ingredients (10%), and presentation (20%). Criteria B evaluates dishes for overall acceptability (30%), originality (30%), cost/economy (20%), time management (10%), and presentation (10%). Both provide a 100% total evaluation across multiple criteria important for cooking and presenting dishes.

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    COOKING CRITERIA.docx

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    The document outlines two sets of criteria for evaluating cooking/main dishes with percentages allocated to various factors. Criteria A evaluates dishes for nutritive value (30%), originality (15%), palatability (25%), availability of ingredients (10%), and presentation (20%). Criteria B evaluates dishes for overall acceptability (30%), originality (30%), cost/economy (20%), time management (10%), and presentation (10%). Both provide a 100% total evaluation across multiple criteria important for cooking and presenting dishes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    39 views1 page

    Cooking Criteria

    Uploaded by

    anon_794869624
    The document outlines two sets of criteria for evaluating cooking/main dishes with percentages allocated to various factors. Criteria A evaluates dishes for nutritive value (30%), originality (15%), palatability (25%), availability of ingredients (10%), and presentation (20%). Criteria B evaluates dishes for overall acceptability (30%), originality (30%), cost/economy (20%), time management (10%), and presentation (10%). Both provide a 100% total evaluation across multiple criteria important for cooking and presenting dishes.

    Copyright:

    © All Rights Reserved
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    of 1

    CRITERIA A.

    CRITERIA FOR COOKING/MAIN DISH

    Nutritive Value 30% Originality Palatability Availability Presentation Total 100%


    (Includes the use 15% 25% of 20%
    choice of Ingredients ( Inludes
    Ingredients, overall 10% Table Set-up
    mixture and and
    Sanitation- Preparation
    Cleanliness of the
    dish presented

    Criteria B.

    30% Over-all 30% Origina 20% 10% Tim 10% Presenta Total
    100%
    acceptability/palat lity Cost/econo e tion
    ability (color/ (creativity/ my, managem Table Set-up and
    Preparation
    appearance, flavor, uniqueness availability ent
    And Sanitation
    texture or of recipe) of added
    consistency, ingredients,
    general appeal, ease of
    and acceptability) preparation

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